Smoked Pho-Spiced Beef Ribs (The Ultimate BBQ Fusion)

Smoked Pho-Spiced Beef Ribs (The Ultimate BBQ Fusion)

Tired of the same old barbecue rubs? Get ready to elevate your low-and-slow game with a flavor fusion you never saw coming: Smoked Beef Ribs seasoned with the aromatic spices of Pho!

This recipe takes massive, meaty beef short ribs and coats them in a custom dry rub designed to mimic the complex, savory, and warming profile of traditional Vietnamese Pho broth. The result is fall-off-the-bone tender meat with a unique, incredible crust that begs to be served alongside a steaming bowl of noodles.

We'll be cooking these on a charcoal grill, specifically the Weber Kettle, using the efficient Minion Method to maintain a perfect, stable low temperature for hours. Let’s fire up the smoker!

Smoked Pho-Spiced Beef Ribs

Ingredients

For the Ribs:

  1 rack of Beef Short Ribs (about 2-3 lbs

For the Pho Dry Rub:

  2 tbsp Kosher Salt

  1 tbsp Garlic Powder

  1 tbsp Onion Powder

  1 tsp Ground Ginger

  1 tbsp brown sugar 

  ½ tsp Red Pepper Flakes

 1 tbsp Ground Pho Spice Pack

 

The dry rub should present as a dry version of the broth. Smokey depth from the charred Aromatics and toasted spices, hint of sweet and a hint of spice with an umami finish that soothes the palate. 

For the Smoker:

  Charcoal Briquettes (Only B&B Charcoal)

  Lump Charcoal (e.g., Mesquite lump)

  2-3 Wood Chunks (e.g., Mesquite or Pecan)

  B&B Pellets

Instructions

1. Prep the Ribs

  Pat the beef ribs completely dry with paper towels.

  Trim off the thick layer of fat on top and the silver skin to expose the meat for flavor. Check the video for a detailed trim.

  In a dry skillet, toast all Pho Dry Rub ingredients from the pack. Grind everything together and then put the spice blend together.

  Generously coat all sides of the ribs with the rub, pressing it into the meat. Let the seasoned ribs rest while you set up the smoker.

2. Set Up the Smoker 

Any smoker will do but some suggestions: Weber kettle, drum smoker or pellet grill.

   

3. The Low-and-Slow Cook

  Smoke the Ribs: Place the seasoned ribs on the grate, if cooking indirectly on a regular smoker place them on the side opposite the fire (indirect heat). Close the lid.

  First Check (90 Minutes): Check the ribs after about an hour and a half. The color should be darkening, and a nice crust (or bark) should be forming.

  The Wrap (Texas Crutch): Once the bark has developed nicely (around 4-5 hours in), remove the ribs and wrap them tightly in a double layer of aluminum foil or butcher paper. This traps moisture and helps the ribs become fork-tender.

  Continue cooking until the ribs are probe tender. This means a probe or toothpick slides into the meat between the bones with no resistance, like pushing into softened butter. Total cook time is typically 6 to 7 hours.

4. Rest and Serve

  Once probe tender, remove the wrapped ribs from the smoker.

  Place the foil packet in a cooler or an empty, insulated container and allow them to rest for 15 to 20 minutes. This redistributes the juices, resulting in a more moist and tender product.

  Unwrap, slice, and serve!

How to Serve-

Over a bowl of pho broth with noodles and toppings will do.

These Smoked Pho-Spiced Beef Ribs are fantastic on their own, but they are truly revolutionary when served with their namesake dish!

Instead of cooking beef protein into your Pho broth, substitute it with these smoky, tender ribs. The spice blend used on the ribs complements the broth perfectly, adding a deep, smoky richness that takes your bowl to an entirely new level.

Need a great foundation for your meal? Find our base recipe here: Our Classic Beef Pho Recipe. Enjoy!